Pumpkin Baked Brie

Why You’ll Love This Recipe

I like this recipe because it’s both delicious and visually stunning. The melted Brie paired with pumpkin butter is creamy and sweet, while the pecans add just the right crunch. I also enjoy how the puff pastry bakes up golden and crisp, making every bite indulgent. For me, this appetizer is the ultimate fall crowd-pleaser because it tastes amazing and looks like a centerpiece.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 sheet frozen puff pastry approximately 9×9-inches
1 large egg lightly beaten
8 ounce wheel firm Brie cheese or Camembert
⅓ cup pumpkin butter (80g or 2 and 3/4oz)
½ cup chopped pecans (50g or 1 and 3/4oz)
kitchen twine
coarse sugar for topping optional

Directions

1. I thaw the puff pastry according to package directions, about 30–40 minutes at room temperature.

2. I preheat the oven to 425℉ and line a baking pan with parchment paper.

3. On a floured surface, I roll the puff pastry into a 12-inch square, then trim the corners to form a circle, reserving the scraps for decoration.

4. I spoon the pumpkin butter into the center of the pastry, about the same size as the Brie wheel. I arrange the pecans in a ring around the pumpkin butter, leaving a gap in the middle.

5. I brush the pastry edges with beaten egg, then place the cheese wheel over the filling. I bring the pastry up and around the cheese, trimming excess if needed, and seal it completely.

6. I cut 3–4 lengths of kitchen twine, turn the wrapped wheel seam side down, and tie the twine around it in evenly spaced sections to create a pumpkin shape.

7. I brush the entire pastry with egg wash and sprinkle lightly with coarse sugar if I want extra sparkle.

8. From the reserved pastry scraps, I twist a strip into a stem and cut leaves if desired. I brush them with egg wash and place them on the baking sheet.

9. I bake the cheese wheel for 20–25 minutes until the pastry is deep golden brown. I check the stem and leaves after 15 minutes since they may cook faster.

10. I remove from the oven, cool for 5 minutes, then carefully cut away the twine. I press the baked stem into the center and decorate with leaves.

11. I let the Brie rest for another 15 minutes before serving with apple slices, fruit, crackers, or baguette.

Servings and Timing

This recipe makes 8 servings. It takes 20 minutes to prep, 25 minutes to bake, plus cooling and resting time, for a total of about 1 hour.

Variations

Sometimes I swap the pumpkin butter for apple butter, apricot preserves, or hot pepper jelly depending on the occasion. I also enjoy using walnuts instead of pecans for a slightly different crunch. If I want more savory flavor, I skip the coarse sugar and sprinkle the pastry with sea salt instead.

Storage/Reheating

I find this appetizer is best served fresh, but if I have leftovers, I wrap them tightly and refrigerate for up to 2 days. To reheat, I place the baked Brie in a 350°F oven until warmed through. I avoid microwaving because it makes the pastry soggy.

FAQs

Can I use Camembert instead of Brie?

Yes, Camembert works just as well and gives a slightly earthier flavor.

Do I have to shape it like a pumpkin?

No, I can simply wrap the Brie in puff pastry without the twine, though the pumpkin look makes it festive.

Can I use homemade puff pastry?

Yes, though I usually prefer store-bought since it saves time and still bakes beautifully.

What can I substitute for pumpkin butter?

Apple butter, apricot jam, or hot pepper jelly are great alternatives.

How do I stop the filling from leaking?

I make sure the pastry fully seals around the Brie and trim away any extra thickness.

Can I make this ahead of time?

I can assemble it a few hours ahead and refrigerate, then bake just before serving.

Can I skip the pecans?

Yes, or I can swap them for walnuts, almonds, or leave nuts out completely.

What do I serve with pumpkin baked Brie?

I like apple slices, pears, crackers, crostini, or baguette slices for dipping.

Can I bake this without the twine?

Yes, it will just look like a round baked Brie instead of a pumpkin.

How long should it rest before cutting?

I let it rest at least 15 minutes so the cheese isn’t too runny when sliced.

Conclusion

I love this pumpkin baked Brie because it’s a festive, delicious way to celebrate fall. The flaky pastry, gooey cheese, sweet pumpkin butter, and crunchy pecans all come together in a perfect balance of flavors and textures. For me, it’s the kind of appetizer that feels elegant and cozy at the same time—always a hit at gatherings and special occasions.